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Congrats Mike! I've always done low & slow, I actually purchased a brisket to do a hh this weekend but ended up not having time to prep, leaving it for next weekend, let's see how it goes.

I would recommend getting a thermometer from weber and place it on the dome just like the later model Performer, the ealier model performer has it in the handle.

Have you sorted it out yet? If not are you sure you have the fan plugged in the right port? Remember the atc needs to learn so that it can control the temperature. What are your settings? Send me an email so that we can chat.

Will a q320 with side tables and stand fit in a trunk of a ford fusion?

I use the Green Egg pizza stone. It works great, its nice and heavy, I would highly recommend it. I think I went with the Green Egg as the Primo was more expensive, I liked the glaze piece of it but as I did my researched I read about the drawing of moisture and I thought if the Primo Stone is...

Nice looking go anywhere, didn't know they made them in red.

Congrats on your purchase, nice looking grill!

Thanks for the suggestion, I've been thinking about the same thing. I actually thought about getting a propane torch and just burning but I think this is better.

I used to that or watering can with a long neck on it, I don't use water anymore. Switched to clay.

Congrats! I sometimes wonder how many grills are thrown out or sold in yard sales that never get onto CL.

R Foster, when getting the the temperature up on the WSM let it get to its temperature on its own. Open up all the vents and let her get to within 15 degrees of your target. Once within 15 degrees hook up the fan, close down two of the bottom vents and begin to play with the lid vent and hook...

I have a 22" 1997 maroon mastertouch. I replaced the sweeper system with the ots sweeper system. It works the same. I imagine this would be true for a 18.

Congrats on your score. I use mine primarily to go to the beach or the park. It sits in the attic above my garage, whenever I need it I pull it out.

Very nice, sure is pretty. They all look perfect.

When did Weber stop making the Mastertouch? I thought it was around 2000 when they made the switch to the OTG and did away with the lid bale and thermometer lid. It sure is a nice color, nice black handles. I have perfomers in this color but a Mastertouch.

I have the Joe, it the one in the link above. Its good for doing burgers & dogs. The temperatre does not get high enough for seering steaks as it does not have vents on the bottom. You can mod a joe and add vents to the bottom and add the one touch ash system, this will let the temperature...

Take some cotton balls and mix in some petroleum jelly/vaseline. Make sure you mix them real good and just light it. You can pre mix them and put them in a ziplock bag. This is how I light my jumbo joe when I go to the beach. Look it up on you tube "cotton balls and petroleum jelly or...

Hi Dave, <LI> Should I foil? Depending on the meat, for me no foil on everything but brisket, foil brisket at 160. <LI> What about rubs with sugar - will they burn? No, sugar burns at over 300 degrees, I like a lot of sugar in my rubs <LI> Any advantage to HH other than time? Never tried it...

I do 20-25 lit over the unlit and I do my ribs at 275 with water. You must have been running really hot to get to 275 with water.

I cook my ribs at 265-275, no water, no foil. I check at 3.5 hours and I begin to check for bone exposure, looking for 1/4-1/2 inch pull back. Once at 1/4-1/2 I check again I then do the toothpick test. If it slides through without and pressure I pull them.